CD Skripsi

Sifat Fisikokimia Dan Organoleptik Sagu Lemak Dengan Penambahan Tepung Ubi Jalar Ungu

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ABSTRACT
Sagu lemak is a snack made from sago starch with a round texture, a diameter of 1 mm or less, and a cavity. This study aimed to obtain the best ratio of sago starch to purple sweet potato flour in the manufacture of sagu lemak. The research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. followed by a Duncan’s New Multiple Range Test (DNMRT) test at a 5% level The treatment in this study was the ratio between sago starch and sweet potato flour with four-level; SU1 (95:5), SU2(90:10), SU3(85:15), and SU4 (80:20). Parameters observed were water, ash, fat, crude fiber content, and organoleptic tests. The analysis of variance showed that the ratio of sago starch and sweet potato flour significantly affected all parameters. The results showed that the best treatment for making sagu lemak was the ratio of sago starch and purple sweet potato was 90:10. This sagu lemak has a water content of 3.52%, 1.50%, ash, fat of 4.13%, and fiber content of 5.55%. The descriptive test for sagu lemak was a slightly brownish-purple color, coconut milk flavored, sweet taste, and slightly crunchy texture. The results of the hedonic test of color, aroma, crispness, taste, and overall assessment of sagu lemak were favored by the panelists. Keywords : Sago starch, sagu lemak, sweet potato flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606111778

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606111778

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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